WELCOME TO THE 2018 SEASON!
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CORPORATE EVENTS
END OF SCHOOL YEAR TEACHER/STAFF APPRECIATION EVENTS - Lots of these this year, but we still have a few event days left. "RESERVE NOW" above to get your date in the books. Flat rate for school events is $4/person for MS/HS/adults ($3 for 10 and under) during the month of May. SPONSORED EVENTS - Like to market your business? Sponsor a school appreciation event! We'll feature your patronage on our menu board and on our FaceBook page. A thousand+ customers a week see us at the truck or on-line.... Great exposure for your business! Realtors? Local businesses? EMPLOYEE APPRECIATION / EMPLOYEE PICNICS - We have dates open in May and June; July and August are already filling up! "RESERVE NOW". STANDING EVENTS THURSDAYS - EMBREY MILL FESTIVAL PARK 5-7pm / Embrey Mill Festival Park Community in N. Stafford SATURDAYS - SPOTSYLVANIA FARMERS MARKET 8-1pm at Rt 3 / Gordon Road Commuter Lot SUNDAYS - N. STAFFORD/LONG FARMERS MARKET 8-1pm at the 610 Commuter Lot across from Lowes |
Upcoming EventsTHURSDAYS - Embrey Mill Festival Park (in the Phase I section) from 5-7pm on Thursday evenings
SATURDAYS - Spotsylvania Farmers Market at Rt3/Gordon Road beginning April 14th 8am-1pm SUNDAYS - North Stafford/Long Farmers Market at the 610 Commuter Lot across from Lowes- Beginning April 8th, 8am-1pm LIKE US ON FACEBOOK TO SEE ALL OF OUR PUBLIC EVENTS! 
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Our MissionPut a smile on your face by making the best ice cream in Northern Virginia! As Mom puts it... "so good you'll have to go to church after eating it!"
Our Story.... The story of Abner Butterfield goes back nearly 40 years to monthly pilgrimages to Grandma's. She and Grandad lived some distance away so our family couldn't go all the time. It was a bit of a trip and as it happened, about halfway there was a small soft serve ice cream shop. For some reason riding in the back seat put my brother and I to sleep but we would always wake up just in time to stop off for ice cream...and it didn't matter that it was 10am either. That's how it started...
A few years ago, we began experimenting with "dip-style" ice cream to satisfy my own developing sweet tooth for creative home-style ice creams, one that even the premium ones, just couldn't satisfy. While we started with more traditional flavors...blueberry, peach, strawberry, banana walnut, and cookies and cream... our horizons quickly expanded to trying new flavors and combinations of flavors. Never having a shortage of taste testers has also meant a steady supply of well-wishing (and hoping) that we'd have a regular going concern at some point to help satisfy their sweet toothes as well. In 2011, we built a small plant in Stafford, Virginia, to produce ice cream for local wholesalers and retailers and to support our own retail operations at area farmers' markets, local school and club events, and corporate events. In 2012, the "king bee" made a trip to Penn State to attend their Ice Cream Short Course, the course that covers everything from cow to cone, and graduated 2d in the class. Returning home, we built the "Purple Cow"--a 27' ice cream shop on wheels that we now take to events... over 50 during the 2012 season! 2013 proved to be a fantastic year for us! We did 80+ events at three farmer's markets, plus corporate events, and a handful of private events including our first wedding event! The "king bee" went back to Penn State to audit their Ice Cream 101 course. In 2014, the king bee started out with another return trip to Penn State-this time as a presenter for the Ice Cream Short Course. Really kicked off the year right. Back home, we created some great new flavors including Chocolate Stripe Peanut Butter Chip, Lemon Cookies and Cream, Banana Pudding, and Banana Chocolate Chip Granola Crunch. Did 49 different flavors in total for the year. We also went 'green' by converting the truck refrigeration system to solar power. 2015 was a year of change. We moved and built a new plant--4 times bigger than our previous plant. Reviewed our flavor library and discovered we've done 105 flavors over our history--we have at least double that to go that's already in "the book". After finishing a slightly shortened season, we started planning in earnest for new equipment, updates to the Purple Cow and perhaps a few menu additions. In 2016, we were back to a full season and started using our new batch freezer and blast freezer, finished up some loose ends on the plant, and starting working on upgrading the truck. 2017 proved to be a busy year with lots of new flavors-we served 57 different flavors during the season and our all-time flavor count jumped to 145! We also served 10,000+ customers at over 90 events. Thank you all for a great year! Looking forward to a superlicious 2018! Speaking of which... have you seen how many flavors we're up to now?
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The Purple Cow
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Happy Boys!
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